Mackarel curry with coconut

One of my Malayali (from Kerala) friends suggested this recipe. I have made few changes to suit my style. You can use any fish to prepare this dish but I feel Mackarel (Bangada in local language) or Sardine is best suited for it. Sea fish has a whole range of health benefits. Packed with omega-3 fatty acids, Vitamin E and high amount of proteins, sea fish should find a regular place in your weekly diet. This wonderful recipe is as follows:-

Preparation Time: - 15 min

Cooking Time: - 25 min

Servings: - 2 persons

Ingredients:- 

1. 4 pieces of Mackerel Fish
   
2. ¼ of a Coconut grated
3. 1 tsp Cumin / Jeera powder
4. 3~4 cloves of Garlic
5. 1 ½ tsp Black Pepper powder or you can use 4 pods of whole black pepper
6. 1 tsp coriander powder
7. 1 tsp red chili powder ( I used Kashmiri Mirch). You can use more if your taste permits so.
8. 1 tsp turmeric powder
9. 4 tsp tamarind paste or you can make a paste from tamarind pulp
10. Onions to make 4 tsp onion paste
11. 2 tsp ginger paste – you can use readymade ones or can prepare yourself by grinding
12. 2 tsp garam masala
13. 3 tbsp Olive oil / Vegetable oil / Coconut oil. Originally this recipe was suggested with coconut oil but I used olive oil to reduce the cholesterol content.
14. Salt and sugar to taste.
15. 1 green chilies silted for garnishing

Preparation:- 

1. Wash and dry fish well. Rub all over with turmeric powder and salt. Keep aside. 
   
2. Now smash the ginger and onion in a pestle and mortar to make a paste. Keep aside.
3. Mix grated coconut, cumin powder, garlic, black pepper, coriander powder, red chili powder and ½ tsp turmeric powder.  Blend all of them with a little water in a mixer-grinder for 1 min.
   
4. Take a heavy bottom wok/ kadai and pour the mixture alongwith tamarind paste, salt and sugar. Add the fish and sufficient water so that the level is just above the fish.
5. Cover and cook for 10 min in medium flame.
   
6. Add the ginger onion paste and stir with caution so that fish pieces do not brake.
   
7. Add the oil. Cook for another 2~3 min.
8. Add garam masala and cook for a minute or so. Now switch off the flame and garnish with the silted green chili.
   

Please note it is not yet ready to serve. If you cover and wait for some time the tamarind paste will be absorbed inside the fish properly. This will make it tastier. You can also add coriander / dhania leaves for garnishing. This is one item to be eaten with rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.